Trout Stuffed with onions and braised in red wine
Ingredients:
1 1/4 lv onions finely sliced
6 Tbsp butter (90 g)
salt and freshly ground pepper
a little sugar
3 Tbsp finely chopped parsley
3 c red wine
3 shallots chopped
6 Trout about 200 g each boned
2 c veal stock (chicken)
18 mushrooms
juice of 1/2 lemon
Method
Cook the onions gently in 4 tbsp butter until soft but not browned. Season with salt and pepper and sugar. Remove from heat and stir in parsley.
Combine the wine, shallots in sauce pan and boil to reduce by half.
Open the boned trout and season the inside. Divide the onion. Reshape the fish and arrange in a single layer in a buttered ovenproof dish.
Pour the stock and wine reduction over the trout and braise at 350o F for 10-15 minutes.
Cook the mushrooms with the lemon juice and enough water to cover. Drain well.
When the trout are ready, transfer them to a warm a serving dish, cover and set aside. Strain the cooking liquid to a saucepan and boil until syrupy. Whisk in the remaining butter, cut into small pieces. Add the mushrooms and season.
Pour the sauce over the trout. Serve immediately.
Borrowed from: Le Cordon Bleu, Classic French Cookbook